KR100322283B1 - Pretzel and method for manufacturing the same - Google Patents

Abstract

PURPOSE: Provided are stick typed pretzel and a method for manufacturing the same. The pretzel has no changes in its taste and flavor while manufacturing it and provides various kinds of tastes, and its filling stuff is nonsticky. CONSTITUTION: Pretzel is characteristically manufactured by using dough which consists of 100 part by weight of grain powder, 5-30 wt.% of saccharides, 10-30 wt.% of oil and 20-50 part by weight of starch as a main ingredient and of which the outer diameter of 15mm and the inner diameter is 40% of the outer diameter.

Description

Pretzel and its manufacturing method

The present invention relates to a stick-shaped pretzel (Pretzel) and a method of manufacturing the same.

Conventionally, the conventional pretzel is cut into thin strips of bread dough, formed into a ring shape, an 8 shape or a B shape, and baked on an iron plate, and has no hollow shape. In recent years, stick-shaped pretzel using non-fermented dough not using yeast bread but swelling agent has been made to be manufactured in a mass production method in factories, but none of these are hollow.

For stick-shaped pretzel made of non-fermented paper, the center dough which uses the pretzel dough 21 for the outer layer and doubles the extruder nozzle when extruded with an extruder to give a taste characteristic 22), it is proposed to make a composite cookie 20 by firing (Fig. 3), but since they burn the dough 22 of the inner layer together with the pretzel dough 21 of the outing, the change in flavor and texture The drawback is that it cannot be avoided.

In addition, a product 30 having a chocolate 32 coated on the outside of the stick-shaped pretzel 31 or having a fruit, a nut or the like adhered with the chocolate is also proposed (FIG. 4), but these are chocolates on the outside. Since there is a coating material such as, there is a problem of causing discomfort to the consumer, such as sticking to the hand at the time of use or sticking in a high temperature environment, such as summer, and furthermore, the coating material attached to the outside is limited to those that can be solidified after coating .

In view of the above drawbacks of the conventional stick-type pretzel, the present inventors have made a result of various studies on products which do not cause a change in flavor and texture during manufacture, and do not cause discomfort to consumers due to sticking or sticking of the filling material. Finally, the idea was to make hollow plastic dough and fill it with chocolate or other fillings.

In general, the blend of stick-type pretzel is used at a ratio of 5 parts by weight or less and 1 to 4 parts by weight of fat or less with respect to 100 parts by weight of grains (hereinafter, parts by weight), and no starch is used. In the case of dough of such a compounding, it is impossible to manufacture a hollow cylindrical pretzel.

That is, it is known that the dough of the general stick type pretzel is quite hard. When such dough is extruded from the ring-shaped extrusion nozzle according to the manufacturing method of the present invention, since the dough is hard, it is difficult to perform stable extrusion molding, and even if it can be extruded, the load on the dough in the extruder The dough gets damaged because it gets caught. On the other hand, if the amount of water is increased to soften the dough in order to improve the extrudability, the dough is stretched and deformed after extrusion molding, and it cannot be fired into a desired hollow cylindrical shape.

In order to manufacture hollow cylindrical pretzel by extrusion molding and firing method, the dough is stretched moderately smoothly during extrusion molding, and it is easy to be connected, and the plasticity after molding is retained to maintain the hollow cylindrical shape. It is a condition. These elements have the opposite parts, and what cannot be achieved in conventional dough is as described above.

Therefore, the present inventors have found that the desired hollow cylindrical fret gel can be manufactured by using dough made by adding sugar and fats and oils to grains at a predetermined ratio to solve these problems.

Also, after adjusting the amount of sugar and fats and oils, dough made of starch can be used to extrude from a ring-shaped extrusion nozzle having a small difference between the outer diameter and the inner diameter, and a pretzel having a small difference between the outer diameter and the inner diameter of the plastic dough is obtained. It has been found that it can be produced.

Accordingly, an object of the present invention is to provide a stick-shaped pretzel having a hollow cylindrical plastic dough.

1 is a partially cut away perspective view of a pretzel according to the present invention.

2 is a longitudinal side view of the pretzel according to the present invention;

3 is a perspective view of a conventional stick-type pretzel.

4 is a perspective view of another conventional stick-type pretzel.

[Description of the code]

10 Compound Sweets

11 Calcined Dough

12 hollow part

121 Open End Above

122 Bottom edge

13 filling materials

131 The Labor Administration

20 Compound Sweets

21 pretzel dough

22 seasoning center

30 products

31 fritzel

32 chocolates

The summary of the present invention is as follows.

1. A pretzel having a hollow cylindrical plastic dough obtained by firing dough containing 100 parts of grain flour, 5-50 parts of saccharides, 5 to 60 parts of fats and oils and 0 to 60 parts of starch.

2. Pretzel of said 1 whose sugar is 5-30 parts, fats and oils 10-30 parts, and starch 20-50 parts.

3. The said pretzel of 1 or 2 whose sugar is 10-20 parts, fats and oils 10-25 parts, and starch 30-45 parts.

4. The pretzel according to any of the above 1 to 3, wherein the outer diameter of the fired dough is 15 mm or less.

5. The pretzel according to the above 4, wherein the outer diameter of the fired dough is 10 mm or less and the inner diameter is 40% or more of the outer diameter.

6. The pretzel according to any one of 1 to 5 above, wherein the filler is filled in the hollow portion of the baked dough.

7. The pretzel of 6 above, wherein the filler is filled inwardly from both open ends of the plastic dough, or the furnace part of the filler is curved concave outward.

8. The hollow cylindrical plastic dough obtained by extruding the raw material containing 100 parts of grain flour, 5-50 parts of saccharides, 5-60 parts of fats, and 0-60 parts of starch from a ring-shaped nozzle into a hollow cylinder, and baking it. A method for producing a pretzel, in which a filler prepared in a viscous manner is injected from one open end of a fired dough after cutting with a.

9. The method for producing fret gel according to the above 8, wherein the sugar is 5 to 30 parts, the fat and oil 10 to 30 parts and the starch 20 to 50 parts.

10. A method for producing the pretzel according to 8 or 9, wherein the sugar is 10 to 20 parts by weight, the fat and oil is 15 to 25 parts by weight and the starch is 30 to 45 parts by weight.

11. The manufacturing method of the pretzel in any one of said 8-10 whose outer diameter of a ring-shaped nozzle is 18 mm or less.

12. A method for producing the pretzel according to 11, wherein the ring-shaped nozzle has an outer diameter of 11 mm or less and an inner diameter of 50% or more.

13. The method for producing a pretzel according to any one of 8 to 12, wherein the alkaline solution is treated before extruding from a ring-shaped nozzle and firing the dough made into a hollow cylinder.

Hereinafter, specific injuries of the present invention will be described in detail with reference to the accompanying drawings from time to time.

Examples of the grain flour used in the present invention include wheat flour, wheat flour, lymium flour, oat flour, corn flour and the like. In addition, the wheat flour is preferably used in the ratio of 50% or less of the force in consideration of the hardness of the dough and gluten strength.

Examples of the sugars include sugar, maltose, lactose, glucose, fructose, invert sugar, syrup, and isomerized sugar. As mentioned above, they are 5-50 parts with respect to 100 parts of flour, and when it is large, they are 5-30 parts, Preferably they are used in the ratio of 10-20 parts.

Moreover, butter, shortening, margarine, liquid oil, hardened oil, etc. are mentioned as fats and oils. As mentioned above, when 5 to 60 parts and inner diameter are large with respect to 100 parts of flour, it is used in the ratio of 10-30 parts, Preferably it is 15-25 parts.

Moreover, the starch used for this invention includes corn starch, potato starch, wheat starch, etc., or the processed starch which modified | denatured these, such as (alpha), roasting, and hydrolysis, is mentioned. Usually, the amount of use is 0 to 60 parts with respect to 100 parts of flour, but in particular, when the inner diameter is large with respect to the outer diameter, it is used at a ratio of 20 to 50 parts, preferably 30 to 45 parts with respect to 100 parts of flour.

In addition, a suitable amount of dairy products, eggs, salts, flavorings, chemical seasonings, swelling agents and the like can be optionally used as an auxiliary ingredient.

Thus, the mixing | blending of the dough used by this invention can not find the example in the conventional pretzel at all.

Dough is mixed with an appropriate amount of water to the above raw materials.

Although the obtained dough is extruded continuously in a ring-shaped nozzle into a hollow shape, extrusion of the pretzel into a hollow shape in a ring-shaped nozzle is not found in the past. The inner diameter of the hollow cylindrical pretzel is preferably 40% or more of the outer diameter when the filler is injected therein. In addition, the outer diameter of the product of the present invention is preferably 15 mm or less, preferably 10 mm or less as workability. Therefore, the ring-shaped nozzle used for this invention uses the thing whose outer diameter is 18 mm or less, Preferably it is 11 mm or less.

In this way, the dough formed into a hollow shape is continuously immersed in an alkali bath, if necessary, and the alkaline liquid is treated.

In the case of a general stick-shaped pretzel, there are many examples in which the dough is treated with an alkaline liquid, but in the production method of the present invention, whether or not the alkaline liquid is treated is arbitrary.

As a product, the dough treated with alkaline liquid may have a crisp texture, and in the following firing process, the adhesion of the dough to the belt or the like may be reduced. Because of the risk of deformation, further attention is required to adjust the dough.

In addition, when dipping the dough in an alkali bath, it is necessary to study that the dough is floated in the alkali bath so that it is mechanically immersed in the alkaline solution.

In addition, as an alkaline liquid to be used, sodium hydroxide, sodium carbonate aqueous solution, and the like used in the production of ordinary stick-type pretzel may be appropriately selected.

Next, these molded doughs are put into an oven and fired so as to form a hollow cylindrical plastic dough 11 having an outer diameter of 15 mm or less, preferably 10 mm or less and an inner diameter of 40% or more (Fig. 1).

These plastic dough 11 is cut | disconnected to desired length, and the hollow part 12 is filled with the fillers 13, such as a cream, chocolate, mayonnaise, sauerkraut, butter, curry, and a product. Filling of the filler 13 is injected from the open end 121 of the upright plastic dough 11, which is upright, to inject viscously-filled filler 13 to reach the end 122 sufficiently below.

After doing this, the filler 13, which is different in a viscous state such as cream, mayonnaise, and soap, is left as it is, while others are left for a while and the filler 13 is cooled or dried to solidify. Compound cookies 10 having a unique shape, which are located inward at both open ends 121 and 122 of the plastic dough 11 and which the furnace parts 131 and 131 are curved outwardly, are completed (FIG. 2).

By maintaining a constant ratio and the use of sugars, the dough is given the appropriate softness, elongation and continuity, and extrusion properties are imparted.

Moreover, when starch is used, the damage by the load to the dough in an extruder can be prevented further. In addition, by using a certain ratio of sugar and starch, the stickiness and shape retention of the dough are improved, so that the hollow cylinder can be maintained after firing.

Next, although an Example and a comparative example of this invention are given and this invention is demonstrated further more concretely, the content of this invention is not limited by these.

EXAMPLE

Example 1

60 parts of strong wheat flour, 40 parts of powerful wheat flour, 20 parts of sugar, 25 parts of shortening, 40 parts of wheat starch, 5 parts of skim milk powder, 1.5 parts of salt, 1 part of sodium bicarbonate and 60 parts of water are mixed and agitated according to the conventional method. It was.

This dough was extruded by an extruder with a ring-shaped nozzle having an outer diameter of 6 mm and an inner diameter of 4 mm to obtain a hollow cylindrical molded dough. The dough was continuously immersed in an alkali bath containing 0.7% sodium hydroxide solution at 95 ° C, and then fired in a mesh oven to form a hollow cylindrical plastic dough. The outer diameter thereof was 5 mm and the inner diameter was 2.5 mm.

The plastic dough was cut into a length of 120 mm, stood upright, molten chocolate was poured from the upper portion into the hollow portion, and then left to stand for a while to solidify cooling to obtain a pretzel containing chocolate. This product is filled with chocolate concave and curved at both ends of the hollow portion, it is very delicious to taste the plastic dough on the outside and the chocolate inside.

Example 2

80 parts of strong wheat flour, 10 parts of powerful wheat flour, 10 parts of corn flour, 12 parts of starch syrup (water content 25%), 10 parts of sugar, 10 parts of butter, 10 parts of shortening, 30 parts of potato starch and 65 parts of water It was made into pretzel dough.

This dough was extruded by an extruder with an outer diameter of 8.5 mm and an inner diameter of 5.5 mm ring-shaped nozzles to obtain a hollow cylindrical molding. The dough was continuously fired in a mesh oven to obtain a hollow cylindrical plastic dough. Its outer diameter was 8 mm and the inner diameter was 5 mm.

The calcined dough was cut into a length of 50 mm, stood upright, and cheese cream was poured from the upper portion into the hollow portion to obtain a pretzel containing cheese cream. This product was filled with the cheese cream in the hollow part, so it was very tasty to taste the baked dough on the outside and the cheese cream on the inside at the same time.

Example 3

In the same manner as in Example 1 except that 60 parts of strong wheat flour, 40 parts of powerful wheat flour, 12 parts of sugar, 17 parts of shortening, 32 parts of wheat starch, 5 parts of skim milk powder, 1.5 parts of salt, 1 part of sodium bicarbonate and 60 parts of water were used. A pretzel containing chocolate is obtained.

Example 4

60 parts of strong flour, 40 parts of powerful wheat flour, 8 parts of starch syrup (25% water), 10 parts of sugar, 10 parts of butter, 9 parts of shortening, 38 parts of wheat starch, 5 parts of skim milk powder, 1.5 parts of salt, 1 part of sodium bicarbonate and water Except using 60 parts, it processed similarly to Example 2 and obtained the pretzel containing the cheese cream.

Example 5

80 parts of strong wheat flour, 10 parts of powerful wheat flour, 10 parts of corn flour, 6 parts of sugar, 8 parts of butter, shortening 2 parts, 21 parts of potato starch, 2 parts of salt, 0.5 parts of sodium bicarbonate and 65 parts of water The same treatment was carried out to obtain a pretzel containing chocolate.

Example 6

40 parts of strong wheat flour, 60 parts of powerful wheat flour, 18 parts of starch syrup (25% water), 15 parts of sugar, 15 parts of butter, shortening 13 parts, 48 parts of wheat starch, 5 parts of skim milk powder, 1 part of salt, 1 part of sodium bicarbonate And 60 parts of water were used in the same manner as in Example 1 to obtain a pretzel containing chocolate.

Example 7

50 parts of strong wheat flour, 50 parts of powerful wheat flour, 5 parts of sugar, 8 parts of shortening, 1 part of salt and 55 parts of water were mixed and stirred according to a conventional method to obtain pretzel dough.

The dough was extruded by an extruder with a ring-shaped nozzle having an outer diameter of 12 mm and an inner diameter of 4 mm to form a hollow cylindrical molded dough. The dough was fired in a mesh oven to form a hollow cylindrical plastic dough.

Its outer diameter was 11 mm and the inner diameter was 3 mm.

This was processed in the same manner as in Example 1 to obtain a pretzel containing chocolate.

Example 8

100% strong wheat flour, 50 parts sugar, 55 parts shortening, 50 parts wheat starch, 5 parts skim milk powder, 1.5 parts of salt, 0.5 parts of thickening and 70 parts of water are processed in the same manner as in Example 7 A gel was obtained.

Comparative example

100 parts of threshing wheat flour, 4 parts of shortening, 0.3 parts of salt powder, 0.3 parts of baking powder, and 33 parts of water were mixed and stirred according to a conventional method to obtain a general pretzel dough.

The dough was extruded by an extruder with a ring-shaped nozzle having an outer diameter of 6 mm and an inner diameter of 4 mm, but the extruded dough had no cracks and cracked due to the load on the dough inside the extruder. These were fired in a mesh oven, but they were often broken and cracked during firing. Moreover, since the obtained baking paper had cracks, even if molten chocolate was injected, it leaked from the crack part. In addition, the texture of these baked dough was crisp and hard, tasteless, and unsuitable as a product.

Panel test

The comparative study of the taste was carried out with 121 panelists about the fret gel containing the chocolate obtained in Example 1 and the stick fret gel (commercially available product) coated with the conventional chocolate.

The results are shown in Table 1. The pretzel containing the chocolate obtained in Example 1 obtained the evaluation that it was very tasteful compared with the conventional product. In addition, there are many opinions that chocolate is easy to eat without sticking to a hand, and it has been suggested that it is a new compound cake having high usability.

■ The product of Example 1 is preferable.

▨ The conventional product is better.

□ Neither.

Since the pretzel according to the present invention is a product made by filling a filler into a hollow cylindrical plastic dough prepared in advance, the flavor and texture of the plastic dough and the filler are not changed during manufacturing, without impairing the taste of each of the plastic dough and the filler. Moreover, since the filler is filled inside the plastic dough, it does not stick to hands during use or sticks in a high temperature environment and does not cause discomfort to the consumer. In addition, the filler is not limited to the one that can be solidified, so there is an advantage that can provide a variety of tastes.

Claims (6)

100 parts by weight of grains, 5-30 parts by weight of sugar, 10-30 parts by weight of fats and oils and 20-50 parts by weight of starch, the outer diameter obtained by firing the dough as a main component is 15 mm or less, the inner diameter is a hollow cylindrical Pretzel with plastic dough. The pretzel according to claim 1, wherein the sugar is 10 to 20 parts by weight, the fat or oil is 15 to 25 parts by weight, and the starch is 30 to 45 parts by weight. The pretzel according to claim 1 or 2, wherein the outer diameter of the hollow cylindrical plastic dough is 10 mm or less. 100 parts by weight of flour, 5 to 30 parts by weight of sugar, 10 to 30 parts by weight of fat and starch and 20 to 50 parts by weight of starch are extrusion molded from ring-shaped nozzles having an outer diameter of 18 mm or less and an inner diameter of 50% or more. A hollow cylindrical shape, and a hollow cylindrical plastic dough obtained by firing this is cut to a predetermined length, and then a filler prepared viscously is injected from one open end of the plastic dough. The method for producing pretzel according to claim 4, wherein the sugar is 10 to 20 parts by weight, the fat or oil is 15 to 25 parts by weight, and the starch is 30 to 45 parts by weight. The manufacturing method of the pretzel of Claim 4 or 5 whose outer diameter of a ring-shaped nozzle is 11 mm or less.